Maple-Bacon Beer Burgers have a leg up on basic burgers, boasting a hint of beer and maple. Unique and absolutely mouthwatering!
Welcome to your obligatory, I can’t BELIEVE July starts next week, post!
No seriously, I cannot even freaking believe that July starts next week (see?) While it’s bittersweet saying goodbye to June and the first 1/3 of the summer, it’s not bitter at all bidding adieu to the rain and unpredictable weather it brought our way.
Instead, I’ve got my sights set on fireworks, long walks, grill outs (the propane tank on the grill at our old house ran out in early June and I was too lazy to get a new one. I know.) fireflies, farmers’ markets and, OH YEAH, TURNING 30!! Between moving and preparing for our son’s arrival, I legitimately keep forgetting that I’m turning 30 in just over a week, on July 5th.
I’m actually not as freaked out as I thought I’d be, believe it or not, as I’ve come to realize that age is just a number with no control over how you feel on the inside. Did I love my 20s? Hells yes. Am I looking forward to the next decade? Sure. Especially if it means I get to bring a baby into this world and become a Mama. More power to ya’, thirties!
Anyway, seeing as how July 4th IS just next week, I wanted to share a unique and special burger recipe for you to consider adding to your holiday menu - Maple-Bacon Beer Burgers.
I got this burger recipe from the Iowa Beef Industry Council after visiting a cattle farm last week (and bottle-feeding a calf – seriously, AW!) for Join My Journey. This burger is unique, but more importantly, insanely easy. I feel like there’s less ingredients in here than in a traditional kitchen-sink burger!
Beer, maple syrup, and Worcestershire sauce-spiked patties are grilled then topped with cheese and crisp maple-bacon for a not too sweet, but seriously inspired bite. Serve with all the fixins’ ya’ like, or KISS, like I did!
Start by cooking 8 slices Maple Bacon until crisp, any which way you like.
My preferred method is placing a cooling rack atop a foil-lined baking sheet, spraying it well with nonstick spray, then placing the bacon slices on top. Pop into a cold oven, turn the heat to 400 degrees then bake for 15-20 minutes or until supah-crisp, flipping half way through.
Meanwhile, get the burger patties ready.
In a large bowl combine 1lb 90/10 ground beef with 1/4 cup beer, 2 Tablespoons Worcestershire sauce, and 1-1/2 Tablespoons maple syrup (not pancake syrup.) The maple flavor in here is really subtle. Definitely not overly sweet.
Crack LOTS of black pepper on top then mix until just combined and shape the meat into 4 patties.
Spray the tops with nonstick spray then pop those babies onto a preheated grill over medium-high heat. Grill for 4-5 minutes on the first side then carefully spray the tops with nonstick spray before flipping and grilling for 3-4 minutes on the other side. When the burgers have 1 minute left, pop a slice of cheddar cheese on top to melt, and lightly grill 4 buns.
Top with the crisp maple-bacon, and dig in!
Maple-Bacon Beer Burgers
Slightly adapted from IA Beef Industry Council
1lb 90/10 ground beef
1/4 cup beer
2 Tablespoons Worcestershire sauce
1-1/2 Tablespoons pure maple syrup (not pancake syrup)
lots of pepper
4 slices cheddar cheese
8 slices maple bacon, cooked
- Mix ground beef, beer, Worcestershire sauce, maple syrup, and pepper together in large bowl until just combined then shape into 4 patties.
- Spray tops of patties with nonstick spray then place sprayed side down on a pre-heated grill over medium-high heat. Grill for 4-5 minutes a side, carefully spraying tops with nonstick spray before flipping. When second side has 1 minute left, add cheese on top then lightly grill buns. Place burgers onto grilled buns then top with cooked bacon.
These burgers have got some serious panache (always wanted to use that word!) Complex flavor with just a few ingredients. The smell of maple-bacon will drive everyone crazy, too. (In a good way, natch!)
I served my Maple-Bacon Beer Burgers with grilled asparagus. Just toss asparagus spears onto a hot grill and roll around for a few minutes until tender. Sometimes I toss them with olive oil, salt, and pepper beforehand, but other times not. This time I left ‘em plain and simple. Enjoy this meal, friends!